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Dynamic rheological properties of dough as affected by amylases from various sources

Molecular Nutrition and Food Research, 2002
The effect of alpha-amylases from cereal, fungal, and bacterial sources on dough dynamic rheological properties was investigated. Dynamic rheological study of flour-and-water doughs during resting period showed significant changes in dough rheological ...
Ismail S Dogan
exaly   +1 more source

Amylase

Hospital progress, 2004
openaire   +3 more sources

Properties of three purified α-amylases from malted finger millet (Ragi, Eleusine coracana, Indaf-15)

Carbohydrate Polymers, 2003
G Muralikrishna
exaly  

Differential assay of human pancreatic and salivary α-amylases in serum using a new fluorogenic substrate

Clinica Chimica Acta, 1984
Omichi Kaoru, Ikenaka Tokuji, Kaoru Omichi   +2 more
exaly  

COMPARISON OF SALIVARY AMYLASES WITH OTHER MAMMALIAN AMYLASES

1964
openaire   +2 more sources

Amylases

2009
H. Taniguchi, Y. Honnda
openaire   +1 more source

The actions of the amylases

Advances in Enzymology and Related Areas of Molecular Biology, 2006
R H Hopkins
exaly  

Magnetic alginate microparticles for purification of $alpha;-amylases

Journal of Biotechnology, 2003
Ipsita Roy, Munishwar N Gupta, M Safarikova   +2 more
exaly  

Amylase

2013
openaire   +1 more source

a-Amylase

2015
openaire   +1 more source